Premium meats are prepared in one of three distinct cooking styles - roasting, stewing and grilling. Each method of cooking employs wood fire in different ways from smoking, barbecuing to slow cooking in embers, imparting distinct flavours and aromas that appeal to one’s primal cravings.
Actual dishes and menus may differ as they are updated frequently to showcase seasonal produce and special allotments that Chef Remy manages to get his hands on.
A La Carte
Bone-in Sirloin Club Steak
Hand-Dived Norwegian Scallops